Oven Roasted Tomato Pesto - BigOven 174646
Oven Roasted Tomato Pesto

Oven Roasted Tomato Pesto

Ready in 3 hours
3 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Oven Roasted Tomato Pesto"

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Cherry tomatoes are oven roasted to make a pesto that has an intense tomato flavor.

"This is extraordinary. You will never not make it this way again...trust me.
Irene"

- sherlocki

Ingredients

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2 1/2 pounds cherry size tomatoes
1/2 cup pecan halves
8 cloves garlic; whole
1 cup total; fresh basil and parsley leaves, chopped
4 tablespoons extra virgin olive oil; divided
1/2 cup Parmesan cheese; grated
1 tablespoon balsamic vinegar
1 teaspoon kosher salt; to taste
1/2 teaspoon freshly ground black pepper; or to taste

Original recipe makes 6

Servings  

Preparation

Preheat oven to 250 degrees. Cut cherry tomatoes in half, drizzle with 1 tablespoon oil and place on a baking sheet, cut side up. Bake for a total of 2 1/2 to 3 hours, checking every 30 minutes after the first 90 minutes. Tomatoes should be shriveled but not totally dry like sun dried tomatoes. The timing will depend on the size of the tomatoes and temperature of oven. Set aside to cool.

The roasted tomatoes reduce to about 1 1/2 cups.

Meanwhile in a small dry skillet, toast the pecans for 3 to 4 minutes until fragrant. Set aside to cool and chop coarsely. Using the same skillet, in 1 teaspoon oil saute the garlic until golden.

Using the steel blade in a food processor, add to the bowl, the oven roasted tomatoes, garlic, nuts, basil and parsley. Pulse a few times until mixture is well combined. Scrape down the sides and keep a bit chunky. Add remaining oil, cheese and vinegar. Pulse 2 or 3 times to blend everything. Adjust final seasoning of salt and pepper.

This will make about 3 cups pesto. It freezes well.

Recipe may easily be cut in half.

Some ideas for using Oven Roasted Tomato Pesto are to simply spread on your favorite bread or cracker.

Add to soup or stew to boost flavor.

Spread on sandwiches instead of mayonnaise.

Stuff meatloaf or chicken breasts.

Mix with warm pasta.

Credits

Added on Award Medal

Oven Roasted Tomato Pesto photo by weckle weckle

Oven Roasted Tomato Pesto photo by weckle weckle

Calories Per Serving: 221 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This is extraordinary. You will never not make it this way again...trust me. Irene
sherlocki 4 years ago
By slow roasting the tomato flavor is intensified and ever so delicious!
weckle 4 years ago
My personal favorite for this spread is on bread or pasta. When using as a pasta sauce, it may be thinned with oil or the pasta cooking water. [I posted this recipe.]
weckle 4 years ago
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